How to Throw a Korean Bibimbap Dinner Party

If you’ve ever gone out for Korean food, you know how hard it is to resist the bibimbap: crisp rice topped with bulgogi (marinated beef) and a rainbow of veggies, all crowned with a fried egg and served in a piping-hot stone bowl. There’s alchemy in stirring it all together, when yolk meets beef and chile and scallion. It’s surprisingly simple to make great bibimbap for a dinner party. The toppings can be prepped ahead, and you don’t need that many ingredients. Instead of a stone bowl, use a skillet to give the rice its irresistible crunch. Dish it out, let guests add toppings, and marvel that you’re not in a restaurant.

(Credit: Christina Holmes)

THE PLAN

Get the Timing Down: The day of the party, marinate the beef, prep vegetables and sauce, and steam the rice. Just before guests arrive, set out the vegetables. Just before dinner, cook the beef and crisp the rice.

Expand Your Pantry: Buy gochujang, a hot pepper paste, and gochugaru, a red pepper powder, at Korean markets or amazon.com. If you can’t find gochujang, substitute 3/4 cup yellow miso mixed with 1/4 cup Sriracha. If you can’t find gochugaru, swap in red pepper flakes (you’ll lose a bit of its deep pepper flavor). Serve kimchi, the fermented Korean staple (now available in most supermarkets), on the side. We like Mother-in-Law’s and Arirang.

What to Drink: Korean beer is always a great choice, but now’s the time to try makkoli, an opaque wine made from fermented rice and wheat (it’s a bit like a Korean sake). Do as Korean restaurants do: Serve it from tea kettles or small punch bowls, then pour or ladle into cups. Look for K Seoul Saeng brand at Korean markets. –Janet McCracken